Bachelor degree

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Specialty 181 – Food Technologies

Educational level – Bachelor, full-time / part-time education


Courses
Lecturer

Educational and professional program “Technologies for storage, conservation and processing of meat”

1
The scientific basis of the recycling of raw materials
Lyudmila Vinnikova
2
Quality, safety and environment management (HACCP and GMP)
Anna Soletska
3
Student research work
Larisa Agunova
4
Packing and storage of meat products
Larisa Agunova
5
Designing industry factories
Nadia Azarova
6
Theoretical foundations of food technologies
Oksana Savinok
7
Technologies of food production (Technology of meat, meat products, and fish)
Galina Shlapak, Natalia Povarova
8
Physico-chemical and biochemical principles of meat technology
Anna Soletska
9
Standardization, metrology, and certification
Oksana Savinok
10
Meat technology
Nadia Azarova
11
Computer-aided design basics
Nadia Kushnirenko
12
Livestock fundamentals
Sergey Patyukov
13
Basics of research
Natalia Povarova

Educational and professional program “Technologies of fish and seafood”

1
Quality, safety and environment management (HACCP and GMP)
Anna Palamarchuk
2
Student research work
Tatyana Manoli
3
Designing industry factories
Nadia Kushnirenko
4
Theoretical foundations of food technologies
Oksana Savinok
5
Technologies of food production (Technology of meat, meat products, and fish)
Galina Shlapak
6
Raw materials of the fishing industry
Nadia Kushnirenko
7
Water-based food technology
Tatyana Manoli
8
Standardization, metrology, and certification
Oksana Savinok
9
Physico-chemical fundamentals of the hydro-bionts processing
Tatyana Manoli
10
Computer-aided design basics
Nadia Kushnirenko
11
Technologies of food products from aquatic biological resources
Anna Palamarchuk
12
Industry-specific technologies
Anna Palamarchuk

Specialty 204 – Technology of livestock products production and processing

Educational and professional program “Technology of livestock products production and processing”

full-time education

1
Basics of professional activity
Galina Shlapak
2
Breeding and genetics of farm animals and poultry
Oksana Savinok
3
Introductory practice
Larisa Agunova, Galina Shlapak
4
Physiology of farm animals and poultry
Sergey Patyukov
5
Modeling the quality of animal meat
Natalia Povarova
6
Theoretical foundations of food technologies
Oksana Savinok
7
Chemistry of meat raw materials
Anna Soletska